Adriano Zumba Macaroon Madness

[Luke]

Did anyone just see the documentary on SBS about Adriano Zumba and his Macaroons! That was insane.

Apart from the 68 flavours including "Pigs Blood with Chocolate" and "Hamburger", 30,000 macaroons for macaroon day with people walking out of his shop spending $250 dollars in one hit....I mean I like my macaroons too, but $250??

Looking forward to the next part which will be screened next week....

Luke

[lamington]

I'd have described it more as a promotional vehicle than a documentary. The money people will pay for macarons is phenomenal (I find it harder to spend in $$ than €€ cos I can see how much I'm really spending;) )

[ChrisZ]

Thanks for the heads-up. I'm watching it online here. I can't see any obvious disclaimers on the SBS website about video being restricted to Australian residents only, so there's a slim chance that it's open to viewing from other countries...

[gilius]

I tried, it's blocked for Sweden.

A proxy would solve this problem, anyone ??

/gilius

[lamington]

I tried, it's blocked for Sweden.

A proxy would solve this problem, anyone ??

/gilius

To be honest, I think you'd be better expending time/energy on something else. There was nothing enlightening in the show regarding macaron making OR about creating these novel flavours (beyond using a small blob of pig's blood jelly ganache for one, and infusing milk in some way with chopped up hamburgers, then incorporating that into a white chocolate ganache). No recipes, no technique other than titillating visuals.

[Mjx]

This reminds me of the those truffle producers whose primary claim to fame seems to be their cost (on the laughable side, for anyone who's ever made truffles, even those involving pricey chocolate purchased at retail).

[PhilD]

"...the truffle is made with extremely precise bare hands" - priceless

[gap]

I enjoyed the Adriano show and the second one last week. I don't think the idea is to teach people how to make anything - it's more about how a very good pastry chef comes up with his ideas, runs his business and what goes on in the kitchen. I do find it interesting because my impression so far is that not many pastry chefs would work like this.